Hyderabadi sesame seed chutney (Til ka chutney)

A chutney is an essential part of an Indian table. It can be spicy, savoury, sour, or sweet. It plays with all the major taste profiles and adds a pop to the meal. Chutneys can be made from any ingredient, including meats, vegetables, fruits, seeds, and nuts.

Here is a very unique version that highlights the savoury nature of t=a chutney. The sesame seeds add a lovely nuttiness that is balanced by the tartness from the tamarind and the mild spice of the green chillies. This is not a super spicy chutney, but one that adds a lovely lift to the other dishes on the table.

My mother often serves this on her table with Ground mutton from the grand house of Nawab Dawood Jung (Nawab Dawood Jung ki Manzil ki kheema, khichdi, and papadums). They make a perfect combination.

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Ingredients:

5 tablespoons + 1/2 teaspoon white sesame seeds

1 teaspoon cumin seeds (jeera)

1 tablespoon tamarind paste

5-6 garlic cloves

5-7 green chillies

3 tablespoons cilantro 

3-4 tablespoons water

Salt, ti taste

Onion, thinly sliced

Toast the sesame seeds until aromatic and lightly golden. 

Add all the ingredients, except the onion to a small blender. Add just enough water Roget the mix spinning. Blitz to a smooth paste. 

Serve in a bowl garnished with onions and sesame seeds.